We are no experts in Thai cooking, but we like to think we do know a thing or two. Curry paste is something that we absolutely love and created our own version of the red curry paste. Of course we referred to a few basic recipes and made our own thing with ingredients we had at home (and without the shrimp paste). Will you judge us if we tell you we used a Mexican chilli in a Thai curry paste? Please do, by all means! We will still call it Thai red curry paste ‘coz that’s just how we roll. 🙂
So, a few weeks ago, we were at the farmer’s market here and managed to get some fresh galangal and frozen kaffir lime leaves. We’ve been trying to get our hands on these for a very long time and finally got them at a Vietnamese food store at the farmer’s market (this truly an international recipe!!). We were super
It’s just so easy to keep a jar of a spicy curry paste in the refrigerator especially for those nights when you completely forget to plan something for dinner. You could use it in soups, curries, rice, as a marinade and just about anything you like.
This recipe couldn’t get easier- soak the dried chillies in warm water to soften them up, then grind all of the ingredients into a paste using a blender and voilà- red curry paste is ready to use! Oh and did I mention it’s vegetarian? With those flavors from the galangal, ginger & kaffir lime leaves- you won’t even miss the shrimp!
Here is how we made our version of Thai red curry paste:
- 2 dried guajillo chillies
- 2 dried Thai chillies
- ¼ of a small onion
- 1 inch piece fresh galangal
- 5-6 garlic cloves
- ½ inch piece ginger
- ½ teaspoon cumin seeds, lightly roasted
- ½ teaspoon coriander seeds, lightly roasted
- a small handful fresh coriander stems/ leaves
- 1 Thai green chili
- 5-7 kaffir lime leaves
- Zest of one lime
- Juice of half a lime
- 1 teaspoon salt
- Soak the dried chilies in about ¼ cup warm water for 15-20 minutes.
- Meanwhile, place all the other ingredients in your blender.
- Once your chilies are done soaking, drain the water in a separate container and put the chilies in the blender.
- Grind the ingredients into a paste. Add a few tablespoons of the chili water to help it grind into one smooth paste.
- Voila- red curry paste is ready to use.
1. We used the seeds from the chilies, but if you don’t like it too hot, feel free to discard the seeds from the chilies before soaking them in water.
2. You could use the remaining water from soaking the chilies in your curries. Just store it in an airtight container in the refrigerator and use within 2-3 days.
3. Do add an inch lemongrass if you have it on hand. Also, if you get your hands on Kaffir Limes- replace them with the regular lime used in the recipe.